hikory liquid smoke
 

Could any one tell me please where I can buy a small ammount of Hikory
liquid smoke in Australia.
regards
wayne.

hikory liquid smoke
 

Check delicatessens in your area. If you are in the Brisbane area Samios
Foods are an excellent source for such things, and sell Tone's Liquid Smoke
in a 946 ml size for $20.oo. Their details are (from Yellow Pages online):

ADDRESS
36 Annerley Rd
Woolloongabba
QLD, 4102
Australia

Ph: (07) 3391 2169
Other: (07) 3391 5621

I also just recently saw the Figaro brand of liquid smoke at a place called
Black Pearl Epicure. It's a small bottle size (118 ml) and around $6.oo.
Their details a

ADDRESS
36 Baxter St
Fortitude Valley
QLD, 4006
Australia

Ph: (07) 3257 2144

Note that the Figaro brand tastes a bit diluted and a bit more like a
marinade. The Tone's is just Hickory, but still not quite as strong as the
Wright's brand.

Hope all that helps. Whatever area you're in hopefully someone will let you
know where you can get some. If they don't just call around to some local
deli's and one will hopefully have it.

All the Best,

Sean



<WAYNE SCICLUNA> wrote in message
...
> Could any one tell me please where I can buy a small ammount of Hikory
> liquid smoke in Australia.
> regards
> wayne.

hikory liquid smoke
 

I'd be interested in knowing how they make "liquid smoke" type flavorings.

How do they do it? I have a stand of hickory here (and it does find it's way
into the grill) but it would be neat to know how to make something that gave
the flavor, maybe on the stove, in bad weather and stuff.

any thoughts?

hikory liquid smoke
 

"Bpyboy" > wrote in message
...
> I'd be interested in knowing how they make "liquid smoke" type flavorings.
>
> How do they do it? I have a stand of hickory here (and it does find it's
way
> into the grill) but it would be neat to know how to make something that
gave
> the flavor, maybe on the stove, in bad weather and stuff.
>
> any thoughts?

The smoke is condensed on glass or metal surfaces then washed off with
water.

hikory liquid smoke
 

James' method would be one way, wouldn't surprise me if the commercial
process involves spraying water into a series of meshes the smoke had to
travel through though. That method seems to be the only method commonly used
as far as I'm aware to clean exhaust outlets. Most places (including
restaurants) now must do this anyway for environmental (i.e. fats and
odours) reasons. I think they have a small unit where the exhaust passes
through horizontally. There are a series of meshes, in-between which there
are sprayers, effectively creating a complex maze of wet surfaces and
micro-water droplets the exhaust must pass through. Only clean odour-free
air comes out the other side, and the units can be surprisingly small. They
might be looking for clean air, and you might be looking for the smoke, but
the end result would look the same I suspect. They are usually called
exhaust scrubbers, so a search on that might get you some simple ideas to
harvest your own smoke.

Hey, if you collected the output from a restaurant scrubber, could you get
essence of grilled beef or something like that? :-)

All the Best,

Sean


"Bpyboy" > wrote in message
...
> I'd be interested in knowing how they make "liquid smoke" type flavorings.
>
> How do they do it? I have a stand of hickory here (and it does find it's
way
> into the grill) but it would be neat to know how to make something that
gave
> the flavor, maybe on the stove, in bad weather and stuff.
>
> any thoughts?

hikory liquid smoke
 

I have emailed the maker of Wright's liquid smoke about the manufacturing process.

Meanwhile, the have a bunch of neat products and they can be seen at:

http://www.bgfoods.com/

hikory liquid smoke
 

Sean wrote:
>
> James' method would be one way, wouldn't surprise me if the commercial
> process involves spraying water into a series of meshes the smoke had to
> travel through though. That method seems to be the only method commonly used
> as far as I'm aware to clean exhaust outlets.

One hint: make sure the grill has been turned off for at least 1/2 hour
before the pot walloper climbs up on it to swamp out the vents.

B/

hikory liquid smoke
 

Mark Preston wrote:
>
> I have emailed the maker of Wright's liquid smoke about the manufacturing process.
>
> Meanwhile, the have a bunch of neat products and they can be seen at:
>
> http://www.bgfoods.com/


thanks, lots of recipies also!



--
http://www.kencofish.com Ken Arnold,
401-781-9642 cell 401-225-0556
Importer/Exporter of Goldfish,Koi,rare Predators
Shipping to legal states/countries only!
Permalon liners, Oase & Supreme Pondmaster pumps


Linux (SuSE 8.2) user #329121
Please Note: No trees or animals were harmed in the
sending of this contaminant free message We do concede
that a signicant number of electrons may have been
inconvenienced ;)

hikory liquid smoke
 

I'd be interested in hearing what they come back with. Do you think they'll
tell you? If they do I think you should ask Gates for the source code to
Windows next. LOL

All the Best,

Sean


"Mark Preston" > wrote in message
om...
> I have emailed the maker of Wright's liquid smoke about the manufacturing
process.
>
> Meanwhile, the have a bunch of neat products and they can be seen at:
>
> http://www.bgfoods.com/